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Shaved Kohlrabi and Apple Salad Bowl is what happens when you run a peppery bulb and a crisp apple through a mandoline and let a sharp lemon dijon dressing do the rest. No cooking involved. Fifteen minutes, start to finish.
I first made this to use up a kohlrabi from a farm box I didn’t know what to do with. Turns out it’s mild, a little sweet, closer to broccoli stem than turnip once you peel it.
The apple brings sugar and juice. The walnuts bring crunch and a little bitterness. Toasted, they smell like something’s actually happening in the kitchen even though nothing’s cooking.
This one sits right in the weekday lunch rotation. Shave everything ahead, dress it right before you eat, and it holds its snap for days.
Why You’ll Love This Recipe
- Ready in 15 minutes with zero cooking required
- Stays crunchy for days when stored undressed
- Uses one bulb most people don’t know what to do with
- Dressing doubles as a dip for extra veggies
Ingredient Notes
- kohlrabi: Pick bulbs that feel heavy and firm. Peel deep to remove the fibrous outer layer, about 3 mm down, or the salad turns woody.
- apple: Honeycrisp or granny smith both work well here, one for sweetness and juice, the other for tartness and a firmer bite.
- walnuts: Toasting makes a real difference here. Swap for pepitas if you want a nut-free version.
- dijon mustard: This is what holds the dressing together. Whole grain mustard works too and adds a bit of texture.
- parmesan: Shave it with a peeler for thin curls instead of grating, it looks better and melts less into the dressing.
- honey: Just enough to round out the lemon’s sharpness. Maple syrup works as a swap if you want it vegetarian-friendly without honey.
Shaved Kohlrabi and Apple Salad with Lemon Vinaigrette
Ingredients
Method
- Peel the kohlrabi bulbs with a knife, cutting deep enough to remove the tough fibrous layer underneath the skin. Trim the ends.
- Set a mandoline to 2 mm and shave the kohlrabi into thin rounds. Transfer to a large mixing bowl.
- Core the apple and shave it on the same mandoline setting. Toss the apple slices immediately with 1 tablespoon of the lemon juice to stop browning.
- Add the apple to the bowl with the kohlrabi. Sprinkle both lightly with a pinch of salt and let sit for 5 minutes to draw out excess moisture.
- In a small jar or bowl, whisk together the olive oil, remaining 1 tablespoon lemon juice, dijon mustard, honey, apple cider vinegar, 1/2 teaspoon salt, and black pepper until the dressing looks emulsified.
- Pour the dressing over the kohlrabi and apple. Toss well to coat every ribbon.
- Add the chopped dill, toasted walnuts, and half the shaved parmesan. Toss gently to combine.
- Plate the salad and top with the remaining parmesan and a final crack of black pepper. Serve within 30 minutes for the best crunch.
Notes
- Peel kohlrabi past the fibrous layer, about 3 mm deep.
- Dress the apple with lemon juice immediately after slicing.
- Serve within 30 minutes of dressing for the best crunch.
- Toast walnuts just until fragrant, they burn fast once they start.
Tips for Success
- Peel the kohlrabi deep enough to remove the fibrous outer layer, about 3 mm down, or the salad turns woody.
- Toss apple slices with lemon juice the second you cut them to stop browning before the dressing goes on.
- Shave kohlrabi and apple on a mandoline set to 2 mm for ribbons that stay crisp, not mushy.
- Toast walnuts in a dry skillet for 3 to 4 minutes until fragrant, then chop once they’ve cooled.
- Salt the kohlrabi lightly and let it sit 5 minutes before dressing to pull out excess moisture.
Variations
- Swap walnuts for toasted pepitas and use lime juice instead of lemon for a different edge.
- Add crumbled feta instead of parmesan for a saltier, tangier bite in every forkful.
- Fold in shredded fennel or celery for extra crunch and a subtle anise note.
Storage and Reheating
Shaved Kohlrabi and Apple Salad Bowl keeps best when you store the shaved vegetables and dressing apart. Undressed, the kohlrabi and apple, tossed with a little lemon juice, hold their crunch in an airtight container in the fridge for 3 to 4 days.
Once dressed, the salad softens fast, especially the apple. Eat it within 30 minutes of tossing for the best snap, and only dress what you’ll finish in one sitting.
This isn’t a reheat situation since it’s raw to start. For meal prep, portion the shaved vegetables and dressing into separate containers and combine right before you eat.
Serving Suggestions
Shaved Kohlrabi and Apple Salad Bowl works as a side next to grilled chicken, pork chops, or a simple piece of seared salmon.
Pile it on top of a grain bowl with farro or quinoa, or serve it alongside a sandwich instead of chips for something lighter.
It’s good on its own too, with crusty bread and a soft cheese on the side, for a light lunch that doesn’t need anything else.
FAQ
How thin should I shave the kohlrabi for this salad?
Aim for about 2 mm, thin enough to bend without snapping but not so thin it turns mushy under the dressing. A mandoline gets you there evenly. Cut by hand with a sharp knife if you’re careful, but expect less consistent slices and a slightly chewier bite.
Can I use jicama instead of kohlrabi in this apple salad?
Yes, jicama works as a substitute and has a similar crisp, watery crunch with a milder flavor than kohlrabi. Peel it the same way and shave it to the same 2 mm thickness. The salad will taste slightly sweeter and less peppery overall.
Can I make this shaved kohlrabi and apple salad ahead of time?
Yes, shave the kohlrabi and apple (tossed with lemon juice) up to 3 to 4 days ahead and store undressed in an airtight container. Mix the dressing separately and keep it in the fridge. Combine everything right before serving so it stays crisp instead of going soft.
What goes well with a shaved kohlrabi and apple salad bowl?
Grilled chicken, seared salmon, or roasted pork chops all pair well since the salad’s acidity cuts through richer proteins. It also works spooned over a grain bowl with farro or quinoa. For a lighter meal, serve it with crusty bread and a soft cheese.
Is shaved kohlrabi and apple salad gluten free?
Yes, every ingredient in this salad, kohlrabi, apple, walnuts, parmesan, dijon mustard, and the dressing components, is naturally gluten free. Just double check your dijon mustard label since some brands add wheat-based fillers. Otherwise it’s safe to serve as is.
Why did my apple turn brown before I could serve the salad?
Apple browns when the cut flesh sits exposed to air, triggering oxidation within minutes. Toss the slices with lemon juice the moment you cut them, before they hit the bowl with the kohlrabi. If you’re prepping ahead, keep the apple submerged in lemon water until you’re ready to assemble.
